Mushroom & Wild Rice Soup – A Cleanse Favorite!

Whether you’re recovering from a season of indulgence or simply seeking a nutrient-packed meal that satisfies both the body and soul, our Mushroom and Wild Rice Cleanse Soup might just be the revitalizing elixir you’re looking for. Crafted with a medley of wholesome ingredients, this soup is not just a delicious treat for your taste buds but also a feast for your body’s nutritional needs. Get ready to cleanse, nourish, and savor every spoonful of this revitalizing masterpiece!


2 cup mixture of shiitake, cremini, and white button mushrooms, diced and make sure to save the mushroom stems
1 cup white onion, diced
2 cloves of garlic, minced
4 T of olive oil
2 T of parsley
2 tsp of thyme
2 cup vegetable broth
2 cup of Malk Almond Milk (use to thin out as needed)
1 can of cannellini beans (use to make it creamy as needed)
2 tsp of salt
2 tsp of pepper
1 1/2 cup cooked wild rice


  1. Follow the instructions on the packaging of your wild rice and quinoa to cook.
  2. When the rice and quinoa are almost done cooking, heat a medium pot with olive oil over medium heat. Add the white onion, garlic, and diced mushrooms. Sauté for 15 minutes until browned. Add parsley, thyme, pepper, and salt to taste.
  3. In a blender, combine almond milk, white beans, and mushroom stems. Blend until smooth. Set aside.
  4. In the pot with vegetables, add vegetable broth, mushroom blend, and strained wild rice and quinoa. Mix until fully combined.
  5. Bring the soup to a boil, then reduce heat to simmer. Cook covered for 20 minutes, then uncover and cook for an additional 15 minutes.
  6. Remove the soup from heat and let it sit for 5 minutes to thicken. Enjoy your mushroom, wild rice, and quinoa soup!

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